Juliet Sear served up a delicious Christmas chocolate orange reindeer cake on Beautiful Baking with Juliet Sear.

The ingredients for the chocolate orange sponge layers: 300g plain 70% chocolate chips or chopped chocolate, melted and cooled, 400g unsalted butter, softened, 550g light muscovado sugar, 8 medium eggs, beaten, 2 medium oranges, finely grated zest of and 300g plain flour.

For the chocolate orange buttercream: 225g plain 70% dark chocolate, 75ml double cream, 500g soft unsalted butter, 1kg unrefined icing sugar, sifted and 2 oranges, finely grated zest of.

For the spice biscuits: 200g soft butter, 200g Light Muscovado sugar, 1 large free-range egg, 375g plain flour, plus extra for rolling, 1 tbsp ground ginger, ½ tsp ground cinnamon and a large pinch of ground cloves.

To decorate: 50g white sugar paste, 200g red sugar paste, 200g green sugar paste, small ball of yellow icing, brown food colouring, 2 tsp cocoa powder, edible red glitter, optional, edible gold glitter or shimmer spray, optional and cooled boiled water.

See Juliet’s recipes in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs available from Amazon now.